Saucy Panang Curry Noodle Bowl

These creamy, nutty, saucy panang curry noodles are served with broccoli, cabbage, carrots and tofu for a quick and easy vegetarian lunch or dinner.

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This saucy panang curry noodle bowl. You want it in your life. TRUST ME.

It’s been rainy, cloudy, foggy and cold this week. We’ve gotten a few pops of sunshine but every time I look outside, it’s a reminder we’re still in winter. And what’s better than a hot bowl of saucy noodles to warm you up? Especially if they’re these panang curry noodles? That’s right. Nothing.

What is Panang Curry?

If you’ve never had it, panang curry differs from other Thai red curries because of the addition of peanuts in the curry paste. Or in this recipe, adding peanut butter to the red curry. The peanuts add a nuttiness and sweetness that complements the spice of the red chili. Here, the coconut milk is the only liquid added, which keeps the curry thick and saucy, and bolsters the curry flavor.

These panang curry noodles are:

Saucy

Spicy

Creamy

Zingy

Savory

Sweet

Nutty

Plus, the vegetable combination of red cabbage and broccoli makes for a colorful dinner in the midst of grey, dreary January.

Panang Curry Noodles

The noodles are cooked while you’re simmering the vegetables in the panang curry sauce.

Which means this saucy panang curry noodle bowl takes practically no time at all. I’ve even been known to make a single serving for single lady lunch. (But like most things, it’s better with friends.)

Recipe Notes

Seasoned Secret

Depending on how spicy I want to make this saucy panang curry noodle bowl, sometimes I use up to 6 tablespoons of red curry paste. You can adjust to your spice preference, and dial it up or down. Alternatively, serve with a side of sriracha chili sauce so everyone can spice their own.

Gluten-Free

Omnivore

Swap out the tofu or add chicken, pork, or beef to this dish. Shrimp is another excellent option.

Check the Fridge

The noodles listed above cook quickly, which is really convenient for making these panang curry noodle bowls. Other noodles you could use include ramen, soba, or whatever long noodles you have in your pantry.

Green or savoy cabbage can be used instead of red. Cauliflower, bell peppers, and snow peas can also be added or swapped in for the vegetables depending on the season. I’ve even been known to throw in a few leafy greens here and there.

From Scratch

Ambitiously want to make your own red curry paste? You can! Check out this recipe for Thai red curry paste from Epicurious. Leave out the shrimp paste for a vegetarian version.

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